Effect of moringa oleifera cookies to improve quality of breastmilk

Abstract

Objective

This study aims to analyze the effect of moringa cookies consumption to improve the quality of breastmilk on exclusive breastfeeding mothers.

Method

This was an experimental study with pre and post control group design. The intervention group consumed 50 grams of moringa cookies for a month. The quality of breast milk was measured by analyzing carbohydrate, protein, fat, and vitamin A level. Data were analyzed using independent T-test.

Results

There was an increase in the levels of fat, protein, carbohydrate and vitamin A in breast milk in both the intervention and control groups (fat level in intervention group (2.8587 ± 0.1149) vs control group (2.8694 ± 0.1098), p = 0.145; protein level in intervention group (1.5135 ± 0.1566) vs control group (1.5692 ± 0.1343), p = 0.029; vitamin A level in intervention group (0.0067 ± 0.0008) vs control group (0.0067 ± 0.0072), p = 1.000; carbohydrate level in the intervention group (7.1677 ± 0.5205) vs control group (7.2344 ± 0.6831), p = 0.565. Only protein levels increased significantly in the intervention groups compared to the control groups (p < 0.05).

Conclusion

This study showed that consumption of moringa cookies increase the quality of breast milk especially protein level.